1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
You’ve got to try this one, especially if you do not like beets. You will like this! If you’ve got a husband or a child who says they don’t like beets: just make it, don’t tell them the ingredients! They will like this!
Beet Chocolate Cake : Zephyr Community Farm
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3-4 ounces unsweetened chocolate
1/4 cup oil
3 cups shredded beets
Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly, 40 – 50 minutes. Makes 10 servings.
Grated Raw Beet Salad with Fresh Dill and Mustard Vinagrette
Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispiness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor. Angelic Organic Kitchen
4 medium beets, peeled, coarsely grated (3-4 cups)
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon prepared dijon mustard
1 small clove garlic, minced or pressed (about 1/2 teaspoon)
freshly ground black pepper
1-2 teaspoons finely chopped fresh dill
1.) Put the grated beets in a large salad bowl.
2.) Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and the vinegar are thickened (an easy, surefire way to get a good, thick vinagrette).
3.) Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least one hour.
4.) Add the fresh dill, toss again, and serve chilled.
Fried Beets’n’Carrots Linda Derrickson, Sunporch Cafe
2 tablespoons olive oil
2 teaspoons cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
beet tops, fresh spinach, or swiss chard
Heat olive oil in skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. Add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Broiled Beet Slices (Angelic Organics)
In this dish, tender slices of baked beets are coated in a garlicky-sweet teriyaki sauce and placed under the broiler. serves 4 to 6
12 small or 6 medium beets scrubbed, trimmed
1/4 cup butter
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic (about 6 cloves)
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari
1. Pre-heat oven 400 degrees F
2. Place beets in small roasting pan with 1/2 cup water. Cover with foil, bake ’til beets are easily pierced with sharp knife, 45 minutes to 1 hour, depending on size.
3. Preheat boiler
4. Allow beets to cool slightly, then run under cool water and slip off their skins. Slice inot 1/4 inch rounds.
5. Melt butter in small pan over medium heat. Stir in maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put beets in shallow baking pan and pour syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
beet greens (not even green, really)
this beet greens info came from:
the next three photos are one recipe “Basic Beet Greens”
click on any of the photos and they’ll enlarge and be more legible
the next two are some general info on beet greens:
here’s those last two photos, in a file-link
and here’s a tempting recipe too